Unniyappam

I think I've told you enough about my love for bakery, right? My brother was the one who took the most advantage of this weakness of mine. During our childhood days, whenever we had a fight, he used to make up with some bakery food. It was like give me a pastry or puffs, and and I'm the kindest person ever, who forgives you instantly even without blinking an eye!

Even now, when I'm at home in Kerala, I make sure that I visit a bakery, at least once in two days. Walking from one end of the bakery to the other, all the while drooling at the displayed delicacies, I never fail to get an adrenaline rush! My decision making skills are put to a test every time I visit a bakery, because I can never make up mind about what to buy. Unniyappam is one of the things that I always love to buy.

I always thought it's too complicated and tedious to make Unniyappam at home. I was wrong! Last time when we were at Jose's place in Kerala, I was taking pictures and noting down recipes of dishes that mummy made specially for us. You remember the meen curry and parippu vada recipes, right? Seeing my enthusiasm, mummy asked me whether I wanted to make something specially for this blog. So one evening we ended up making Unniyappam and that's when I realised it's no rocket science! I like Unniyappams to be crispy, spongy and moist and that's exactly how it turned out. What surprised me was that it tasted even better the next day!

Btw, if you havent tasted unniyappam yet, please do try it once. Trust me, you will regret not having it earlier!

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Dear Maria, Thanks for the post. I have a doubt, should the rice flour be roasted or should we be using the unroasted one? Is that what the palappam podi means? And what about the wheat flour. Should it be roasted? With regards, Susan

You are welcome dear :) hhmmm I’m not very sure about the roasted part. I think since the palappam podi is always roasted, amy be you can use roasted rice flour. However I didnt roast the wheat flour, just added it like that.

Dear Maria, Thankyou for clarifying my doubt. I always had this doubt with all the Palaharams of Kerala i.e should the rice flour be roasted? In fact, once I spoilt the Kozhukattas using unroasted rice flour as you know it was very sticky! Will try it out and let you know how it came out. And thanks for the pains you take to write out these traditional recipes of Kerala so that we all can enjoy. Appreciate that. Susan

Drrooooooll!!! Sllllurrrp! Oh god.. Maria! That looks soooo yummm!!! I don’t get Jaggery here :( :( Everytime I bring it from home I save it for as looong as possible… but now I don’t have any left :( :(

Thank you so much.. I always wanted this recipe and the ones I was had were quite complicated and so I did not try it. I am so happy you have given this as clearly as you have, which you do with every recipe. Unniappam is my favourite..

Maria,also i have to share this small unnyappam story with u.my husband’s birthday is on aug21st.i asked him on 20th what he would like to have on his birthday and he told me,if u want to make it really special ,then pls make my most fav snack that is unniyappam.but i had no confidence to make it as i hadnt made before and decided not to make a fool out of myself.but on 21st morning,when i chkd my mail,dhey kidakkunnu mariakutty’s email with unniyappam recipe.i wanted to somehow just give u a hug.anyways,i made it 21st itself and my husband was so happy and he said its superb.so probably i was the first one to try it out within minutes after u posted this recipe.

Hi Maria I assumed n understood that its added for softness But from my experience adding soda n letting batter rest leads to 2 things…. 1) the batter gets thicker when we take it up for frying 2) appams soak too much of oil when frying

adding only banana’s dint help me i did have to add soda in the end n loads of milk to reduce the batter thickness..approx of 2.5 cups!!!!!

Hi Maria I assumed n understood that its added for softness But from my experience adding soda n letting batter rest leads to 2 things…. 1) the batter gets thicker when we take it up for frying 2) appams soak too much of oil when frying

adding only banana’s dint help me i did have to add soda in the end n loads of milk to reduce the batter thickness..approx of 2.5 cups!!!!!

Hi…Been 2 yrs since my query…now i make Unniappams following this recipe every time for Vishu….Turn out awesome!!!! I re-read it a few days b4 Vishu..note the ingredients n quantities on a paper n follow it to the “T”……I am soooooo Thankfull to U……for sharing this recipe and making my family celebrations complete!!!!!

hii maria…tried out dis recipie….it was really gud…this was my first try tooo…thank uu soo much…one more suggestion..i think its betta not to add wheat flour that much..it gives a little different taste…jus the rice flour and little more concunut bits would make it more tastier….thankk youu soo muchh.. :)

Hi maria…I tried unniappam for the first time. .and it came out so well..your choice of ingredients and style & method of cooking is very unique and simple..any recipe we try from your site is a success…which gives me lot of motivation. …thank you for ur great site… thanks..Divya..

ur blog is awesome…i hav a doubt,am in midle east ..so all brand products r nt available here..once i used pathiripodiand its nt gud..so which brand palappam podi is gud for making appam? thanks& regards..

Thank you for this recipe. I am married to a Malayalee and since last year I have been trying to make recipes my husband grew up with for Onam …. this was my attempt this year and he thanked me for learning how to make one of his favorite dishes :)

Hai, Thanks a lot for sharing and explaining the recipe very clearly without any confusion. Every time I was very much worried that how to prepare this Unni Appam , as my daughter like this very much. Thanking you Diana Hyderabad

Hai Maria..wow uhave a big just like me..from Bahrain..loves simple cooking..how did u start this food blog g..did u have to pay..sorry I am taking a topic away from the recipe..I came here for an idea of simple uniappam..I want to try it in baked way..so will take ur tips…p Z reply on how did u start and how do make it an earning way..am in Canada nw.

Thank you for sharing the recipe. I tried this last weekend and it turned out quite well, so this time I think I became quite over confident and decided to make more unniyappams (as my hubby and my 7 year old son loves it) and think I messed up somewhere. The unniyappams turned out quite hard. I still have heaps of batter left in the fridge. I was wondering if you have any suggestions that could help me add something onto the already prepared batter that could make the unniyappams quite moist. Thank you for your assistance with this in advance.

Good to know that it came out well the first time. When you made it the second time did you double the measurements proportionately? If not, it can affect the texture. I cant think of any other reason why it didnt come out well. Otherwise we can say that it was a bad day in kitchen, it happens to me too :)